Veggie Packed Chorizo Chilli

I can’t hide the fact that I buy and cook with a lot of chorizo, what can I say – it’s cheap and one sausage ring lasts you several meals; plus it tastes fantastic in so many dishes! I only used a small amount of chorizo in my last blog post so naturally I had plenty left over that needed using up (as if you ever needed an excuse) and a chilli is perfect for using up odds and sods. I also threw in some left over pulled pork, but ham or chicken would also work well in this. The moral of this chilli story is….. get a big pan, throw in some spicy delicious meat, add as many vegetables as will fit and finish with heaps of spices and tomatoey juices – it is my idea of heaven!

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Serves 6-8

  • 1 courgette – finely chopped
  • 2 green peppers – sliced
  • 1 leek – roughly chopped
  • 2 green chilli’s – finely chopped
  • 1 carrot – finally chopped
  • 250g chorizo – finely chopped
  • Leftover pulled pork (optional)
  • 1 red onion – roughly chopped
  • 3 cloves garlic – crushed and finely chopped
  • 1 tsp hot chilli powder
  • 1 tsp cayenne pepper
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tbsp balsamic vinegar
  • 2 x 400g tin peeled plum tomatoes
  • 400g berlotti beans – drained and washed
  • 400g tin kidney beans – drained and washed
  • 100g tomato puree
  • 150ml water
  • 1 tbsp honey

Pre-heat the oven to 160’C

Heat a large casserole dish to a medium temperature and fry the chorizo until crispy

Add the veg, chilli and garlic and fry off for 5 minutes.

Add the herbs and spices and give a good stir to coat the vegetables.

Fry off for 5 minutes, stirring regularly.

Add all the remaining ingredients, cover and then cook in the oven for 2 hours.

Serve hot with some baked sweet potatoes and feta cheese – or rice (but that’s not as exciting).



6 thoughts on “Veggie Packed Chorizo Chilli

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